1 block Extra Firm Tofu
1/2 cup okara flour
1/2 cup flaxseed meal
2 T nutritional yeast
1 T No Chicken Base
1 T yellow mustard
1 tsp garlic powder
1 tsp onion powder
1/2 tsp mustard powder
1/2 tsp salt
1/2 tsp pepper
3/4 cup Soymilk
1 1/2 cup panko bread crumbs
1/2 cup Vegenaise
2 T Sriracha sauce
Preheat oven to 425 degrees F
In a small bowl mix together the Vegenaise and Sriracha, cover and place in the refrigerator until the Popcorn Tofu is done.
In a mixing bowl combine okara flour, flaxseed meal, nutritional yeast, No chicken bouillon, mustard, garlic powder, onion powder, mustard powder, salt and pepper. Create a well and add the Soymilk, mix until it has the consistency of pancake batter.
Set batter aside and pour bread crumbs into a separate bowl, then set the bread crumbs aside.
Blot dry a block of Extra Firm Tofu with a paper towel and cut into bite sized cubes.
Dip tofu cubes into the batter, shake off any excess then place into the breadcrumbs. To help keep hands clean, use one hand for batter and the other for the bread crumbs. Completely coat the batter dipped tofu with the bread crumbs and place on a baking sheet.
Using a spray oil, lightly mist the breaded tofu bites and place into the oven for 25 minutes or until golden crisp.
Serve with the Vegracha dipping sauce.
If you have an Air Fryer, set it at 360 and air fry for 5 minutes, open basket and shake, then air fry for another 5 minutes.
Tofu Poppers can be frozen and enjoyed at a later time.